Articles & Recipes
Apricot Chicken Breast in Filo
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
4 chicken breasts/butterfly (400grams)
1 tin “Lite” apricot halves (420grams)
1/3 pkt French onion soup mix (12grams)
2 tsp sesame seeds (7grams)
Monounsaturated cooking spray
8 sheets filo pastry (110grams)
Paprika
Pepper
Method
· Cut open and butterfly chicken breasts.
· Place 2 apricot halves inside butterfly.
· Sprinkle with 2 tsp of French onion soup.
· Fold chicken over to enclose fillings.
· Take 2 sheets of filo for each breast and fold in half.
· Place each chicken breast at one corner.
· Fold in sides and then roll up to form a parcel, putting the seam on the bottom.
· Place on a lightly sprayed baking dish.
· Brush or spray with a little bit of oil.
· Sprinkle with sesame seeds, paprika and black pepper.
· Bake in a 1800C moderate oven for 40 minutes.
· Puree remaining apricots with a little juice to give a smooth sauce.
· Serve chicken breast on warmed fruit coulis.
Serves : 4
Quantity per Serve : 1 parcel
Nutrients per Serve :
KJ 1953, Calories 472, Carbohydrates(grams) 22, Fat(grams) 3
Note
Egg Free